Christmas

Crunchy Ginger Snaps is for Snack.

Crunchy Ginger Snaps takes 15 minutes to prepare.

Crunchy Ginger Snaps takes 15 minutes to cook.

Crunchy Ginger Snaps makes 50 servings.

The ingredients for Crunchy Ginger Snaps are:

150g butter (unsalted)
1 cup light brown sugar (packed)
1 egg
1/4 tsp salt
4 tbsp molasses
2 1/4 cup flour
2 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger

Here is how you make Crunchy Ginger Snaps:

1. Preheat oven to 175 degrees (celsius)2.Cream butter and sugar until light and fluffy3. Add the egg, salt and molasses and mix these into the above until they are well combined.4. In a separate bowl, sift together flour, baking soda, ground cloves, cinnamon and ginger.5. Slowly combine dry and wet ingredients, combine well.For thin biscuits:6. Line a bread tin with cling wrap and mould dough inside, cover and refrigerate for a few hours or overnight. 7. Slice dough and bake for 12-15 minutes.For moist biscuits:6. Shape dough into balls about ping-pong ball sized. Place balls on greaseproof paper and bake for 12-15 minutes.Serving Size: makes 40-50 snaps; 20-30 round moist cookiesNumber of Servings: 50Recipe submitted by SparkPeople user TARANTIST.

The nutritional information for Crunchy Ginger Snaps is:

• Servings Per Recipe: 50
• Amount Per Serving
• Calories: 70.3

• Total Fat: 2.8 g
• Cholesterol: 10.6 mg
• Sodium: 128.1 mg
• Total Carbs: 12.4 g
• Dietary Fiber: 0.2 g
• Protein: 0.8 g